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This creamy risotto glows with bright green fresh vegetables.
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This recipe for fall-off-the-bone tender barbecue chicken thighs made in the Instant Pot® is perfect for those days when grilling is out of the question.
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This recipe promises an ever-so-slightly creamy ragù sauce made with ground beef, pancetta, and ham, flavored with tomato paste instead of canned tomatoes.
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This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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A natural at holiday meals, this savory side has something for everyone.
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Get Ragu alla Mugellana Recipe from Food Network
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Get Hand Pulled Pan Fried Noodles Recipe from Food Network
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Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
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Enjoy this crunchy variation of coleslaw with green pepper and celery in a tangy-sweet cider vinegar dressing made with a sugar substitute.
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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.